Fusilli with Fennel Sun-Dried Tomatoes Recipe

Fusilli With Fennel Sun-Dried Tomatoes Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 2 medium fennel bulbs, cut into 1/4-inch slices
• 3 medium shallots, minced
• 1 large garlic clove, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14.5-ounce) can crushed tomatoes
• 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
• salt and freshly ground black pepper
• 2 tablespoons chopped fresh basil
• 1 pound fusilli

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the fennel, shallots and garlic
3. Cover and cook, stirring occasionally, until softened, about 7 minutes
4. Stir in the diced tomatoes and their juice, crushed tomatoes and sun-dried tomatoes and bring to a boil
5. Reduce heat to low, season with salt and pepper to taste and simmer, uncovered, for about 25 minutes or until the sauce thickens
6. Stir in the fresh basil and taste, adjusting seasonings if necessary
7. Keep warm over very low heat
8. In a large pot of boiling salted water, cook the fusilli over medium-high heat, stirring occasionally, until al dente, about 10 minutes
9. Drain well and transfer to a large serving bowl
10. Add the sauce and toss gently to combine
11. Serve immediately

Full List of Sun-Dried-Tomato Recipes
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